Slowly, cautiously, we are emerging from our quarantine. It’s still scary out there, but we social animals wither without time spent with friends and family. I’ve learned in these past few weeks that I’m less of an introvert than I had assumed. I’ve been craving face-to-face time. I’m not ready for people to come inside, but I’m lucky enough to have a backyard and patio where I can entertain another couple, safely socially distanced.
I love gochujang as the central character in Korean fried chicken and bo ssam. But lately I’ve been sneaking it into more foods. Where I might have reached for crushed red pepper before, now I am more likely to choose gochujang for its sweet, acidic, complex heat. It’s unlike anything else, and once it’s in your refrigerator, don’t be shy. Try it in pasta sauces and grain bowls. Stir it in with abandon. That’s what I do with the caramel for this popcorn snack.
Notes: The caramel coating here will be more sparse than the commercially available caramel popcorn versions. Some won’t look coated at all, but that will get sorted in the oven.
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It’s the resulting farts isn’t it
Whatever
Why? Does it make you fart?
The George Washington Post.
When is the Albert Pike statue coming down? Confederate General Prominent KKK member
How about just don’t get together? And stay your ass at home. Starve out the virus so we can get back to our lives.
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